FAUST
TART ROSE SAISON

6.5%
ABV
ON TAP, IN BOTTLES + GROWLERS

This tart, crisp wine-saison hybrid was brewed in collaboration with Otto's Bierhalle for their 2nd anniversary celebration. Faust pours a peach-rose colour with a stark pinkish-white froth. Fine bubbles and a high-yet-soft carbonation harken a champagne-like vibe. The aroma presents as floral with a mild funk as it warms. A vineous, dry foreground with a hint of sweetness coupled with a moderate lactic-malic acidity make Faust impeccably sessionable. An eternity for a taste.

Malts: Bohemian Pilsner, Pale Ale, Toasted Flaked Wheat, Pale Wheat
Hops: Tettnang
Yeast: Halo Brett Blend (HiChew)
Adjuncts: Pinot Noir Grape Must, Chardonnay Grape Must, Gamay Grape Must, Merlot Grape Must

OUR RECIPE
MASH TUN

MASH
57.1%
Bohemian Pilsner
14.3%
Pale Ale Malt
14.3%
Toasted Flaked Wheat
14.3%
Pale Wheat
+
Mash Water - Target pH: 5.4
Ca
213ppm
Mg
9ppm
Na
13ppm
SO4
217ppm
Cl
193ppm
Mash Schedule
65.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
16 IBUs
Tettnang - First Wort, 90 min
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 0.0

WHIRLPOOL (30 MINS)

HEAT EXCHANGER
18.5°C
Target Temperature
1.051
Target OG
+
Final Water Profile
Ca
168ppm
Mg
12ppm
Na
56ppm
SO4
188ppm
Cl
189ppm
FERMENTER

+
Pitch Halo Brett Blend (HiChew)
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 7 days
23 ⇒ 24°C
Grape Must Fermentation - 12 days
16°C
Lagering - 6 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
28.75 g/L
Pinot Noir Grape Must - 4 dayss
14.37 g/L
Chardonnay Grape Must - 4 dayss
14.37 g/L
Gamay Grape Must - 4 dayss
14.37 g/L
Merlot Grape Must - 7 dayss
BRITE TANK

6.5 %
ABV (Target)
16.0
IBUs (Target)
1.002
FG (Target)
MASH TUN

MASH
57.1%
Bohemian Pilsner
14.3%
Pale Ale Malt
14.3%
Toasted Flaked Wheat
14.3%
Pale Wheat
+
Mash Water - Target pH: 5.4
Ca
213ppm
Mg
9ppm
Na
13ppm
SO4
217ppm
Cl
193ppm
Mash Schedule
65.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
16 IBUs
Tettnang - First Wort, 90 min
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 0.0

WHIRLPOOL (30 MINS)

HEAT EXCHANGER
18.5°C
Target Temperature
1.051
Target OG
+
Final Water Profile
Ca
168ppm
Mg
12ppm
Na
56ppm
SO4
188ppm
Cl
189ppm
FERMENTER

+
Pitch Halo Brett Blend (HiChew)
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 7 days
23 ⇒ 24°C
Grape Must Fermentation - 12 days
16°C
Lagering - 6 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
28.75 g/L
Pinot Noir Grape Must - 4 dayss
14.37 g/L
Chardonnay Grape Must - 4 dayss
14.37 g/L
Gamay Grape Must - 4 dayss
14.37 g/L
Merlot Grape Must - 7 dayss
BRITE TANK

6.5 %
ABV (Target)
16.0
IBUs (Target)
1.002
FG (Target)
YOU MIGHT ALSO LIKE

  • ELDER GOD
    TART BRETT SAISON WITH ELDERBERRY AND ELDERFLOWER
  • CHROMA KEY
    (CHERRY)
    FRUITED SOUR BRETT SAISON
  • CHROMA KEY
    (KEY LIME)
    FRUITED SOUR BRETT SAISON
  • GROUPTHINK
    BRUT IPA
  • TAPROOM HOURS
    Su
    M
    Tu
    W
    Th
    F
    Sa
  • BOTTLE SHOP HOURS
    Su
    M
    Tu
    W
    Th
    F
    Sa
  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com